Vegan Almondmilk Mayonnaise Recipes

VEGAN MAYO

Vegan Mayo image

This homemade vegan mayo is rich, creamy, and thick! And you need only five ingredients and a blender!

Provided by Sina

Categories Dip

Number Of Ingredients 7

Ingredients

1/2 cup unsweetened soy milk
1 cup canola oil
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
1 pinch of black pepper
1 pinch of salt

Steps:

Place all the ingredients in a blender except for the oil. Blend for about 10 seconds or until everything is combined.
Then turn the blender to low and gradually add the oil (while the blender is still going on low). The easiest way to do this is to remove the lid plug (the little plastic plug in the middle of the lid) and pour the oil through it.
When you're done adding all of the oil, put the lid plug back on and turn the blender to high until the vegan mayo is thick enough for your liking.

Nutrition Facts : Calories 24 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 46 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

VEGAN ALMOND MILK MAYONNAISE FROM FANNETASTICFOOD

Vegan Almond Milk Mayonnaise from Fannetasticfood image

Make and share this Vegan Almond Milk Mayonnaise from Fannetasticfood recipe from Food.com.

Provided by carrie sheridan

Categories Vegan

Time 3h10m

Yield 1 Cup, 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup silk pure unsweetened original almond milk
1/4 cup lakonia extra virgin olive oil
3 tablespoons ripe avocados
1 tablespoon Dijon mustard
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

blend all ingredients together in a blender. when smooth, place in a bowl and chill in the refrigerator (this will continue to thicken the mixture).
store in the fridge for up to 5 days.
Makes 1 cup for 6 servings.

Nutrition Facts : Calories 93.6, Fat 10.2, SaturatedFat 1.4, Sodium 126.1, Carbohydrate 0.9, Fiber 0.6, Sugar 0.1, Protein 0.3

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Make sure the oil is at the same temperature as the milk. You can use cold oil and cold milk, but I found room temperature milk and oil to be the easiest to work with.
If you’re using an immersion blender, combine all the ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayo emulsifies. Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
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